Department of Nutrition,
Hospitality, and Retailing
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About the Program

This department supervises the following degree programs:

• Bachelor of Science in Nutritional Sciences
• Bachelor of Science in Restaurant, Hotel, and Institutional Management
• Bachelor of Science in Retailing
• Master of Science in Nutritional Sciences
• Master of Science in Restaurant, Hotel, and Institutional Management
• Doctor of Philosophy in Nutritional Sciences
• Doctor in Philosophy in Hospitality Administration

In addition to the regular degree programs, this department provides a nine-month post-baccalaureate dietetic internship that is accredited by the American Dietetic Association (ADA) and meets the ADA eligibility requirements for dietetic registration.

Mission. he mission of the department is to provide quality education, research, and service focused on the knowledge and skills intrinsic in the disciplines nutrition, hospitality management, and retailing. To accomplish this mission, the department offers the following program areas: nutritional sciences; restaurant, hotel, and institutional management; and retailing.

Undergraduate Programs

Bachelor of Science in Nutritional Sciences (Back to Top)

The mission of the nutritional sciences program is to prepare individuals who will make a contribution to professions related to nutritional sciences and to society as a whole through quality education, research, and service. This program emphasizes the role of nutrition in the health and well being of people. The concentration prepares competent professionals for nutrition and dietetic careers in hospitals, schools, colleges, food service, business, and government agencies. Completion of courses for the Specialized Certificate in Hospitality, Nutrition, and Food Science offers students the opportunity to secure a family and consumer sciences teacher certification to teach nutrition in secondary schools. Nutritional sciences courses also contribute to the liberal education of all
students who enroll in nutritional sciences classes.

Concentrations. A degree in nutritional sciences offers the following concentrations:

• General Dietetics. Acceptance into the Didactic Program in Dietetics (DPD) is a competitive program based on the student’s GPA in nutrition, chemistry, and zoology courses and overall GPA after 60 hours. A list of exact courses and criteria for acceptance may be found at www.depts.ttu.edu/hs/nhr/ns/undergrad.php. The Didactic DPD at Texas Tech is accredited by the Commission on Accreditation for Dietetics Education (CADE) and is designed to provide the student with an academic program that “provides for the achievement of knowledge and skills requirements for entry-level dietitians” as outlined by CADE. A verification statement signed by the program director is given to students who successfully complete all DPD requirements. A grade of C or better is required for all nutritional sciences, support, and human sciences core courses. CADE accredited graduates from the DPD are eligible to apply for an internship (such as the post-baccalaureate internship offered at Texas Tech). After successful completion of both an undergraduate and a supervised practice program, the student is eligible to take the national examination given by the Commission of Dietetic Registration (CDR) and, after passing a national exam, become a Registered Dietitian (R.D.). General dietetics emphasizes the nutritional care and education of people and prepares the student to qualify for an internship; graduate school; or a position in a hospital, community agency, or a food service system or business with the prime responsibility of improving and maintaining the nutritional status of people.
• Preprofessional Health Careers. This option offers an academic path for individuals interested in medicine, optometry, pharmacy, physical therapy, and other allied health options.
• Teacher Certification. This option offers a career path for those interested in teaching nutrition at the junior high school and high school levels. Students complete a broad base of nutrition courses along with those that lead to teacher certification. Graduates will be eligible for a Specialized Certificate in Hospitality, Nutrition, and Food Science. Students seeking certification must meet all requirements outlined in the College of Education section of this catalog. Admission requirements for the teaching program include the completion of approximately 60 hours with an overall 2.5 GPA or better and a satisfactory level of performance on the THEA test or equivalent. Other requirements include a 2.5 GPA or better in professional education courses and the teaching field and a grade of C or better in all required concentration and support courses. To be recommended for certification, graduates must achieve a satisfactory level of performance on the TExES examination prescribed by the State Board of Education.
• Nutritional Sciences Minor. A student may minor in nutritional sciences by completing a minimum of 18 hours of selected coursework. Specific courses for the nutritional sciences minor are finalized and approved by the student in conjunction with the major and minor advisors. Required courses: NS 1301, 2420, 2310; choose 3 from NS 3325, 3340, 4330, 4350, and 4380.

Curriculum Tables: (Back to Top)

Click to view Nutritional Sciences: General Dietetics Curriculum

Click to view Nutritional Sciences: Family and Consumer Sciences Teacher Certification

Click to view Nutritional Sciences: Preprofessional Health Careers Curriculum

Bachelor of Science in Restaurant, Hotel,
and Institutional Management (RHIM) (Back to Top)

The mission of the Restaurant, Hotel, and Institutional Management (RHIM) program is to prepare individuals who will make a contribution to the hospitality industry and to society as a whole through quality education, research, and service.

Concentrations. A degree in restaurant, hotel, and institutional management offers the following concentrations:

• Hospitality Management. The RHIM program prepares students for management career opportunities in the hospitality industry. The curriculum includes courses in nutritional sciences, arts and sciences, and both core and elective courses in RHIM. Classroom laboratory experiences keep pace with changes in the hospitality field and the required 800 hours of work experience allows students to become familiar with the hospitality industry. A 400-hour hospitality industry internship outside of Lubbock, which can count toward the 800-hour work experience, is also required. Texas Tech’s RHIM program, recognized as one of the top programs in the nation, offers a multidisciplinary approach to hospitality education. The curriculum is designed to prepare the student to meet both current and future hospitality needs. The program emphasizes problem solving and creativity in addition to strong practical laboratory experiences. The RHIM program is accredited by the Accreditation Commission for Programs in Hospitality Administration.
• Teacher Certification. This option offers a career path for those interested in teaching hospitality at the junior high school and high school levels. Students complete a broad base of hospitality management courses and 800 hours of hospitality work experience along with those that lead to teacher certification. Graduates will be eligible for a Specialized Certificate in Hospitality, Nutrition, and Food Science. Students seeking certification must meet all requirements outlined in the College of Education section of this catalog. Admission requirements for the teaching program include the completion of approximately 60 hours with an overall 2.5 GPA or better and a satisfactory level of performance on the THEA test or equivalent. Other requirements include a 2.5 GPA or better in professional education courses and the teaching field and a grade of C or better in all required concentration and support courses. To be recommended for certification, graduates must achieve a satisfactory level of performance on the TExES examination prescribed by the State Board of Education.
• Restaurant, Hotel, and Institutional Management Minor. A student may minor in restaurant, hotel, and institutional management by completing 18-19 hours of selected coursework. Specific courses for the RHIM minor are finalized and approved by the student in conjunction with the major and minor advisors. Courses: RHIM 2308, 3341, 3350, 3460, and 6 hours of RHIM electives.

Curriculum Tables: (Back to Top)

Click to view Restaurant, Hotel, and Institutional Management Curriculum

Click to view Restaurant, Hotel, and Institutional Management: Family and Consumer Sciences Teacher Certification Curriculum

Bachelor of Science in Retailing (Back to Top)

The mission of the retailing program is to prepare individuals who will make a contribution to the retail industry and to society as a whole through quality education, research, and service. The retailing program’s primary goal is to provide an innovative and challenging multidisciplinary curriculum that combines a creative approach to problem solving with an understanding of business principles to educate students to fill entry-level leadership positions as professionals aware of the role retailing plays in the enterprise system.

By focusing on both the role of diverse and global consumers and the complex infrastructure of retailing goods and services, faculty members maintain and expand a partnership between the retail industry and academics. Retailing courses emphasize integration of theory, team building, leadership, industry application, and career planning strategy. Coursework outside the major includes study in technology, communication, marketing, management, accounting, and economics. An internship program, retail lecture series, industry sponsored course projects, and a strong alumni base afford students the opportunity to interface with a dynamic combination of retail executives and organizations throughout their academic study.

The curriculum emphasizes work-related experiences, internship opportunities, and career placement. A 10-week, 300- to 400-hour supervised internship in the retail industry is required of each student with a retailing major. The supervised internship experience is planned jointly between the faculty and student. RTL 3389, Professional Practices in Retailing, is required the spring semester prior to enrollment in RTL 3690, Internship in Retailing. A 150-hour externship at the managerial level is required as a capstone experience.

Retailing Minor. A student may minor in retailing by completing 18 hours of selected coursework. Specific courses for the RTL minor are finalized and approved by the student in conjunction with the major and minor advisors. Courses include RTL 1340, 2340, 2350, and 9 hours of RTL upper-division courses.

Curriculum Table: (Back to Top)

Click to view Retailing Curriculum Table

Graduate Program (Back to Top)

The department supervises degree programs leading to the following Master of Science and Doctor of Philosophy degrees:

• Master of Science in Nutritional Sciences (www.depts.ttu.edu/hs/nhr/ns/master.php)
• Doctor of Philosophy in Nutritional Sciences (www.depts.ttu.edu/hs/nhr/ns/phd.php)
• Master of Science in Restaurant, Hotel, and Institutional Management
  (www.depts.ttu.edu/hs/nhr/rhim/academics_masters.php)
• Doctor of Philosophy in Hospitality Administration (www.depts.ttu.edu/hs/nhr/rhim/academics_doctoral.php)

M.S. Degree. The Master of Science degree requires a minimum of 33 semester hours, including a thesis or 39 hours for a nonthesis plan. Courses must be chosen in consultation with the major professor. Students without appropriate background in the chosen specialization will be required to take undergraduate leveling courses designated by the department.

Ph.D. Degree. The Doctor of Philosophy degree requires a minimum of 60 hours beyond the master’s degree, including at least 18 hours in the specialization area.

Internship Program. The department also offers a nine-month dietetic internship program. Selected credits earned during the program may apply to an optional master’s or doctoral degree. Twelve hours of graduate credit are required in supervised experience in health and food service facilities. Upon completing the internship, the student is eligible to take the Commission of Dietetic Registration written examination to become a registered dietitian.

Admission. Applicants should contact the program graduate advisor concerning admission requirements and programs of study. Admission to a graduate degree program requires the recommendation of the department as well as the approval of the graduate dean.

Course Descriptions (Back to Top)

Click on the links below to view course offerings:

Nutritonal Sciences (NS)

Restaurant, Hotel, and Institutional Management (RHIM)

Retailing (RTL)

Faculty (Back to Top)

Click here to view alphabetical listing of all TTU faculty and their academic credentials.

Lynn Huffman, Ph.D., Chairperson

Professors: Dodd, Harp, Hoover, Huffman, Reed, Spallholz
Associate Professors: Adams, Blum, Boyce, Boylan, Fowler, Goh, Stout
Assistant Professors: Kolyesnikova, Lauderdale, Yuan
Instructors: Barko, Edwards, Fagan, Fillipp, Hlavaty, Kloiber, Sanchez, Ward